An exercise in elegant simplicity, this salad makes a delicious contribution to a buffet of room-temperature dishes for company.

　　

Ingredients

6 servings

　　5 to 6 medium-large red-skinned potatoes, scrubbed

　　10 to 12 ounces fresh green beans (or one 10-ounce package frozen cut green beans, thawed)

　　1/2 cup chopped pitted black olives, preferably cured

　　4 ounces feta or crumbled goat cheese (such as Montrachet)

　　1/2 cup natural low-fat vinaigrette, preferably balsamic vinaigrette

　　Freshly ground pepper to taste

　　

Step 1

Bake or microwave the potatoes until done but still firm. When cool enough to handle, but warm, cut into large dice.

　　

Step 2

If using fresh green beans, trim them and cut them in half crosswise. Steam the fresh or frozen green beans with a little water in a covered saucepan, or in a covered container in the microwave, until tender-crisp, about 5 minutes. Refresh under cool water until just warm, then drain thoroughly.

　　

Step 3

Combine the potatoes and green beans in a serving container with the remaining ingredients and toss well. This is best served just warm or at room temperature.

　　

nutrition information

Step 4

Calories: 236

　　

Step 5

Total Fat: 10g

　　

Step 6

Protein: 5g

　　

Step 7

Carbohydrate: 32g

　　

Step 8

Cholesterol: 17mg

　　

Step 9

Sodium: 481mg

　　The Vegetarian 5-Ingredient Gourmet